Maple Baked Tofu

I first posted this picture of my Maple Baked Tofu on my Instagram account and got a huge response from followers saying how good it looked; I’m super excited to share the recipe with you today.

It’s funny how easy it is to bake tofu and yet I’ve never posted a recipe for it before. To be honest, when it comes to soy products, my preference is tempeh, but Alan luuurves this recipe so I make it about once every two weeks. And, since we just moved(!) last week and are still just trying to get settled, this recipe fits the bill because it requires so few ingredients and is really versatile.

I don’t consider myself an expert on the topic of GMO’s so I can’t really offer a lot of insightful commentary. (I’m pretty skeptical when it comes to anything and usually end up researching things up, down, and around before I feel I can speak with authority). I will say, though, that if the trend to manipulate the genes of our foods in a laboratory is motivated solely or even largely by corporate profits as opposed to human health, then I believe that warrants concern. Also, I don’t buy the argument that GMO is the way to feed our overpopulated planet; that seems to be an excuse and not a viable fix, IMHO.

If you’d like more information about the non-GMO project and what the certification means, then please visit the website of the Non-GMO Project. And, if you’d like to tell me what you know on the issue, please leave a comment on this post!

So, back to the recipe; I like to use extra-firm sprouted tofu:

If using the extra-firm type, you don’t even need to press it or anything, just open the package, drain the liquid, and cube it:

Next, place the tofu into a bowl and toss it with the maple syrup and tamari, and let it sit in the fridge for 30 minutes or up to 24 hours:

When you’re ready to bake, pour the mixture onto a lined baking sheet that you’ve given a light spray with non-stick cooking oil to prevent sticking:

Remove tofu from the packaging, draining the liquid. Use a clean towel to dry gently.

Cut tofu into cubes and place in a glass dish.

Add maple syrup and tamari and toss with the tofu. Let marinate for at least 30 minutes, or up to 24 hours.

Preheat oven to 350° F.

Line a baking sheet with parchment paper. For even easier clean-up, you can place a sheet of aluminum foil underneath the parchment paper as well.

Spray the parchment paper lightly with non-stick cooking spray and pour the tofu and the marinade onto the baking sheet.

Bake for 45-55 minutes, flipping once, until the tofu is golden brown. Serve hot or at room temperature.

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I’m kind of proud of myself that even with all of the chaos that comes with moving, I’ve been able to pull together enough easy meals at home to maintain my focus on eating healthy foods. Don’t get me wrong, I’m not opposed to eating at restaurants anymore and I always love a Whole Foods salad bar trip (it’s totally worth the $$ for someone else to chop all of those lovely veggies), but because I’m pretty picky about using high quality ingredients and watching the food budget, my first choice is always to eat at home.

I literally spent hours (days?) in my new kitchen last week getting it organized. Here’s how it looks so far:

You don’t even want to see the mess that is my clothes closet, but I’m happy as long as the kitchen is in order.

P.S. I’ve also been working on my Pinterest boards and created a great one with my friend Candace called Simply Nourishing Foods. Check it out and let me know if you’d like to be considered as a contributor to the board (you’ll see the description of the board that explains what it’s all about).

Thanks, Steph! Great question and…I have no answer! I honestly don’t know how in the world they sprout tofu, I’m guessing the soybeans might have been sprouted before processing them into tofu? I don’t notice a flavor difference at all, and I have heard that sprouted soy products makes them more health-promoting. Sorry for the vagueness, but I’m kind of ignorant about it.

That’s for sharing that simple yet delicious recipe! I had baked tofu in a salad at a local cafe a few years ago. I tried making it and wasn’t thrilled with the outcome. So I was really excited to try again with your recipe. A+! I can’t believe how easy it is to achieve such a flavorful punch in salad! Thanks for sharing! Also, I checked out Simply Nourishing Foods and Candace’s webpage, Yoga By Candace — I really like them both!

I love that extra-firm sprouted tofu. I used to bake it just like this! I haven’t had it in forever, but now I totally want it again. Your kitchen looks great, by the way. And I’d love to contribute to the Pinterest board! I recently started a new Pinterest for my Of Mouth and Mind blog. It’d be fun to be in a group!

Hey Carrie,
Have you tried breeding your tofu and baking it? We love using the same tofu in your picture but coating it in egg whites and rolling it in panko bread crumbs. We bake them in the oven and they are so crispy. You can hear the crunch as you bite into them. I highly recommend this way of cooking tofu. It’s our new fave!

Just did a quick google and there are several brands that are gluten free. Ian’s and Glutino were the first that came up. I was just thinking these would be awesome on your salad for texture. Reminds me of the fried, breaded chicken people love on their salads but way healthier!

Love your kitchen – it looks great!
That was the first room I unpacked & organized as well haha =)
I’m all about simple cooking these days – Terry would also love this recipe. I love how quick & easy it sounds to make.
I would love to be a contributor to the new pinterest board! It sounds wonderful.

Hi there Carrie! I’m embarrassed to say that this is my first time visiting the new site and I just love it! I just knew that your kind and warm spirit and voice would carry over (no pun intended!) to the new chapter in your blogging journey. This tofu recipe looks simply amazing. I’m a big fan of baked tofu myself–in fact I think it’s probably one of my absolute favorite ways to prepare the stuff! Your salads also look incredible. Can’t wait to start packing salads for my grad student lunches soon!

Thanks for the kind, kind words, Rachel, and GOOD LUCK with this next chapter of your life. Grad school is so fun, it’s like college but way more normal in the sense that everyone is a lot more focused and mature, so I found it a lot easier to connect with people. Plus, I actually learned stuff that I was interested in!

[…] don’t know what I was thinking posting a recipe earlier this week that requires turning on the oven. After all, it is mid-August, so apologies on my part for that. The thing is, I live along the […]

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